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Moules a la Mariniere

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10m 5m 1-Piece of cake 85
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Added by stuart and jen on 16 January 2010 (0 descendants)

Description (Some HTML is OK)

A classic recipe suitable for all seasons ~ so quick and easy to make!


Ingredients

Makes 4 servings

  • 1 bag of fresh mussels
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely diced
  • 1 tbs rapeseed or cooking oil
  • ½ bottle of dry white wine
  • 1 red chill, de-seed and sliced
  • Handful of fresh flat leaf parley, chopped
  • Fresh crusty baguette to serve

Preparation (Some HTML is OK)

1. Discard any mussels that are broken or already open. Pull the beards off and rinse each mussel under cold water. Put to one side.

2. Heat the oil in a large pot (must have a lid & be large enough to hold all the mussels at one time)

3. Add the chopped onions and garlic. Saute for 3 minutes until onions have softened.

4. Add the mussels, wine and sliced chilli. Stir mussels well to combine flavours. Cover with lid and steam until all mussels have opened. Should only be a few minutes.

5. Stir well and remove from heat. Add parsley and gently mix though.

6. Serve with a ladle and plenty of fresh crusty bread to mop up the juices.

*NOTE* Once cooked, be sure to discard any mussels which have not opened!

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Photos by stuart and jen (2)

Bon Appetit!View on Flickr
Cook in a large pot like the Silver Surfer.Cook in a large pot like the Silver Surfer.
Bon Appetit!Bon Appetit!